Starting from the scenic beauty of Switzerland, a land of snow capped mountains and lush green environment , Swiss cuisine is a combination of several cultures including French, German, Indian and Italian. It basically includes dairy products, potatoes and mouth watering desserts. It is also an important export of many swiss chocolates.
Here is a curated list of popular swiss dishes that you must try ranging from spicy, sweet to smoky flavor
1. Fondue
It is hard to resist the cheese dishes in Switzerland. One of the main cheese dishes intertwined well with the country's fabric is the Swiss Cheese Fondue. It is a classic winter dish that includes a piece of bread or potato that you dip into the swiss cheese (usually gruyere cheese or emmental cheese ). It originated in the alpine farms in western part of the country and its earliest known mention can be traced back to 1699 and it has been said to have originated to feed a family inexpensively with a staple diet.Depending upon the region and personal preferences, the fondue recipe varies.
2. Papet Vaudois
A finest dish for Swiss people to have, Papet Vaudois where Vaudois refers to the People of the land of Vaud ,is traditionally a dish prepared with sausages deeply filled with fluffy meat from canton vaud that drips down into a mash of leeks, bacon and potatoes. According to a legend, this dish originated when the German Emperor visited the Roman settlement of Orbe in 87. It is also an important aspect of the New year festivities.
3. Rosti
Rosti is a Swiss dish basically made of grated potatoes, bacon,and a topping of Swiss cheese, served with a seasoning of sea salt, black pepper, and pickles. Originally, it was eaten by the farmers of Canton in Bern, but gradually it gained popularity because of its cheesy, delicious taste, and now it is eaten all over the country and is famous around the world.
4. Basel Style Roasted Flour Soup
Basel-style roasted flour soup, also known as Basler Mehlsuppe, is the signature dish of Switzerland. It is served at the Basel Carnival, which is the Christian celebration that comes right before Lent. It has a very interesting fact associated with it, as, in earlier times, a girl in Basel was allowed to marry only if she knew how to prepare flour soup. It is also treated as a hangover cure after a night (or two) of alcohol-guzzling over the weekends. This delicious soup should be served with cheese sprinkled on it.
5. Raclette
The word 'raclette' comes from the French verb racler, meaning to scrape. It originates from the canton of Valais in Switzerland. Raclette is a Swiss dish that is also popular in other alpine countries. Due to its cheesy flavor, it is famous across the country.
6. Polenta and Braised Beef
Polenta is basically a dish made up of boiled cornmeal. It is a staple of Northern Italian, Swiss, and Balkan cuisines, and it was historically made in northern Italy first. It is an important meal when it comes to comfort cooking. One can enjoy Polenta served with delicious Braised beef and the hot sauce poured on it while sipping wine.
7. Zurcher Geschnetzeltes
Zürcher Geschnetzeltes is traditionally prepared with sliced veal strips, cream, beef stock, white wine, and often with the addition of mushrooms. Zürich-style veal, popularly known as Zürcher geschnetzeltes, first appeared in cookbooks in 1947. But now it is considered a classical dish with origins in the Zurich region.
8. Tartiflette
Tartiflette is a delectable dish that originated in the Savoy region of the French Alps and Aosta Valley. It is made with potatoes, reblochon cheese, lardons, and onions. Savoy was historically part of the Holy Roman Empire, and the Savoyards were exposed to potato tubers earlier than the French. Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook, B. Mathieu.
9. Birchermuesli
A healthy option for vegetarian breakfast which includes oats soaked in milk, water or juice overnight. Let yogurt , nuts like almonds or walnuts ,apricot and various seasonal fruits be chilled by keeping them in the fridge for a night. It was invented in the late 19th century by Swiss physician Maximilian Bircher Benner. He invented this to help patients with the optimal requirements of a nutritious breakfast. It is considered as the must go dish because of its great taste and nutritional benefits and can be easily found in many restaurants and cafes .
10. Zopf - Traditional Bread
Similar to Jewish bread challah, zopf is a type of pastry or bread prominent in European countries like Switzerland. Zopf stands for braid in German and is referred to as Weekend Bread because it is usually consumed on Sunday mornings or brunch on occasions such as Easter or family gatherings along with honey, fruit jam or cold cuts and various cheese. It is believed to have originated in the middle of the 15th century; originally, there was a practice where the widows used to bury their hair with their husbands' bodies. Later on , the burying of hair was replaced by baking a zopf and burying loaves of bread with the body. It is a dish which is very delicious and deeply rooted with the history of Switzerland.
11. Tirggel
Overly sweet holiday cookies with a ginger touch which is typically associated with Zurich in Switzerland and are traditional Christmas cookies. They take different shapes and distinctive patterns like flowers and animals. Origin of these cookies date back to the 14th century with first mention in the witch trial court document. In this case the witch was treating a boy and gave him these cookies to eat and eventually the boy died and everyone considered these cookies and witch at blame.
12. Perch Tenders
Made up of a rare freshwater fish found in Swiss lake, Perch tenders also known as Filets de Perches is a name of a delicious seafood dish, it is similar to chicken tenders rather than made up of fish. This dish is best known from Vaud Canton, located on the Northern shore of Geneva. The origins of perch tenders go back to the culinary customs of areas where perch is a widespread fish and a well-liked food source, and the desire to eat this species arose from the unique and flavored taste of this dish after frying as compared to the commonly used species of fish.
13. La Cuchaule
La cuchaule is a festive bread which originated from the Canton of Fribourg . It is best served as a dessert or a snack and is usually eaten in a breakfast or a starter. It is an important sweet dish in the traditional festival of Benichon and it's a dish deep rooted with the history of the country and has been passed from generation to generation. It is consumed on special occasions like spring festivals and the feast of St. Nicholas, and there is also an annual festival honoring this bread. It acquires a shape of flattened ball and is yellow in color resembling a large bun.
14. Meitschibei
It is a sweet dish shaped like a horseshoe, Meitschibei is a German word that means "girl's legs", and is a Swiss Hazelnut baked yeast pastry. It is usually consumed in autumn or spring when nuts are available because it contains a filling of nuts. It is similar to Zopf, and in the French part of the country, it is known as Croissant Viennois. It came into existence in the early 20th century and is still commonly available in various bakeries.
15. Bundner Nusstorte
It is a shortcrust pastry and is a specialty from the canton of Graubunden. It is also known as Engadine Cake, characterized by the filling of caramel and walnuts. Its history dates back to centuries when initially it was used as festive food in weddings and other Annual Events. It forms one of the largest exports of Graubunden and is available around the year in Graubunden's markets. It is a large and dense pastry known for its texture and unique filling made up of the local ingredients and is often a part of gatherings.
16. Riz Casimir
Riz Casimir is also known as casimir rice is a Swiss curry served with chicken, pork, or veal. It is an exotic dish with a fusion of Indian and Swiss Cuisines and also garnished with sliced banana, toasted almonds, pineapples and apples. It is a regional cuisine, and its origin suggests that it was invented by a Swiss chef who was inspired by Indian spices and flavors. On the contrary, the other theory suggests that it was invented in 1952 by Ueli Prager who was the founder of Movenpick Restaurants.
17. Alplermagronen
Alplermagronen also known as alpine macaroni or Mountain macaroni, is a traditional warm dish served on cold winter's night. It combines Swiss macaroni and cubed potatoes dipped in cheese to give it a sweet and salty flavor. Its recipe was invented back in the 1930s in the alpine region, particularly in Canton of Bern, and it comprises ingredients that the herdsmen considered necessary for a nourishing meal and were easily available in the alpine region. It comes with so many variations in shapes, sizes , recipes, and cheese.
18. Malakoff
Malakoff is also known as Swiss fondue fritters, refers to deep-fried cheese-filled balls and its delicacy from the shores of Lake Geneva in the Canton Vaud. Earlier Malakoff was served in the form of sticks but now the distinction between Venzil Beignets and Malakoff has become less distinct with both of them shaped into balls and then fried. Its history can be traced back to the 19th century, originating in the town of Neuchatel. It was a dish invented by Swiss soldiers who participated in the fortification in Sevastopol , Crimea and they brought back this idea of fondue cheese which was similar to the shape of the tower.
19. Vacherin Mont D'or
Vacherin Mont d'Or is a distinctive creamy and soft cheese from the Vaud town of Jura. 'Mont D'or' to the mountainous region where cheese is produced and it is yellow in color and has a pungent aroma . It's a seasonal cheese that pops into the Swiss market in April and September. It has been produced since a century in Vallee de Joux by the dairy farmers and involves the use of fresh cow milk when the cows are brought down from high altitude regions in winters ,which is then heated and curled which gives it a soft and unique texture. It is an amazing dish for cheese enthusiasts.
20. Basler Lackerli
Bern style leckerli biscuits with hazelnuts are Swiss gingerbread cookies originated in Basel, a place in Switzerland. These Christmas biscuits have a unique chewy texture because of the combination of sweet, spicy and fruity flavor. Eating them after a few days or weeks is best as it becomes more delicious. It has a deep-rooted history associated with various countries, and its earliest reference dates back to the 14th century. Initially, it was made as a medicinal product because of the properties of honey and ginger, but later on, it became a special treat on occasions and was also used for gifting purposes because of its long durability
The culinary richness can be felt with these dishes and there is no flavor untouched in Swiss dishes. So the joy of traveling to this picturesque nation is accompanied with various delicacies and this leads to a perfect combination.
